The process of fermentation in yeast is known as alcoholic fermentation. In this anaerobic process, yeast cells convert glucose into ethanol and carbon dioxide, producing energy in the absence of oxygen. This process is utilized in baking and brewing. The carbon dioxide creates bubbles in dough, allowing it to rise, while the ethanol is a key component in alcoholic beverages. Yeast ferments various sugars, making it an essential organism in food production.